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Snack Creator My/Mo Mochi Ice Cream Announces Triple Layer Innovation

 

Category Leader, My/Mo, Unveils Triple Layer Items Joining their Line of Fan-Favorite, Portable, Poppable Mochi Ice Cream Snacks

My/Mo Mochi Ice Cream, America’s fastest growing frozen novelty brand, is thrilled to announce a new triple layer innovation rolling out in grocery retailers nationwide this January. The new items contain their traditional pillowy mochi dough exterior wrapped around premium ice cream with a new taste bud tantalizing center layer, a feature never before included in My/Mo’s line of frozen snacks.

Since launching in Spring 2017, My/Mo has built a snacking platform centered around the mouthwatering combination of mochi dough and premium ice cream and, in less than two years’ time, has launched three innovative product ranges (My/Mo Mochi Ice Cream, My/Mo Non-Dairy and Vegan Cashew Cream Frozen Desserts and My/Mo Ice Cream with Mochi Bits).

Quickly winning the hearts and taste buds of snackers, Mochi Ice Cream is now the fastest growing segment of the Frozen Novelty Market, according to IRI, a retail sales measurement company. My/Mo is the undisputed category leader, with an 80% market share and retail availability in over 13,000 locations across the United States and Canada.

“The Frozen Novelty Category had been ripe for innovation and My/Mo brought excitement back to the category with the creation of a handheld, portion-controlled snack platform that consumers didn’t even know they needed,” said Russell Barnett CMO. “With this launch, we wanted to take it a step further to really ‘wow’ snack fanatics with new flavor combinations and textures.”

In planning for the new suite of products, My/Mo Mochi Ice Cream turned to consumers to weigh in on what flavors they would prefer to snack on next. The brand gave mochi ice cream lovers a chance to vote on a variety of flavor possibilities, which resulted in the creative new lineup of fan-favorite triple layer flavor combinations.

“My/Mo continues to grow at an extraordinary pace and the consumer adaption is truly unparalleled,” explains CEO Craig Berger. “For us, innovation is all about surprising and delighting the consumer. With this launch, we were thrilled to include My/Mo Mochi Ice Cream fans in the process of creating our next snacking sensation!”

The lineup will be available in retailers nationwide and include the following four flavor combinations:

  • Chocolate Sundae: An inside out version of our favorite dessert! Premium vanilla bean ice cream covered in chocolate-flavored mochi dough “topped” with a cherry center
  • Vanilla Blueberry: Delicious vanilla bean ice cream wrapped with sweet mochi dough with a surprise blueberry center
  • Dulce de Leche: Sweet mochi dough wrapped around creamy coffee ice cream with a perfectly gooey center of caramel
  • S’mores: Chocolate mochi dough wrapped around premium graham cracker ice cream with a marshmallow center

 

 




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Betty Tűndikhttps://vegnew.world
Hi everyone! Nice to e-meet you! Here are a few things you should know about me. I am a conscientious, open-minded, adaptable to new experiences, and ambitious Business Development Manager with a Bachelor's Degree in Economics - Banking, Finance, and Accountancy. Through my studies, I've also obtained many naturopathic and nutrition degrees as well. Part-time jobs have added marketing, network marketing, event management, and store management skills to my experience throughout my career. Throughout my career, I have also been a Hotel Manager and owned a Bar/Restaurant & Internet Cafe. My online marketing and social media interactivity experience was gained when I and my husband started a business with an online/organic webshop & healthy lifestyle consultancy. I've improved my English at Cambridge Academy of English - 2003, in Cambridge. I live a conscious lifestyle, and try to protect the ecosystem. Animal lover and capable of helping others without judgment or negative reactions, this is thanked my knowledge in holistic therapies and the naturopathy courses I've followed. I cannot leave for my spiritual growth and the continuous development in alternative and holistic therapies, so I'm learning at Kyron School of New Consciousness, receiving a Bio Energo-therapist diploma. Thanks to all my experiences I've decided to venture into publishing and writing, while also continuing to learn many new things daily. I hope you enjoy reading my hand-picked news and check back for my weekly articles.